Preheat heat oven to 230 C / 450 F.

Cut bread into squares no bigger than 1 in / 2 cm big.  Place in an oven tray and toast for 15-20 minutes or until toasted to your liking.

Meanwhile, melt 2 tbsp of butter in a large lidded pan over medium/ medium-high heat.  Add chopped bacon and cook for 3-5 minutes or until slightly crisp.

Add diced onion and chopped garlic.  Cover and cook until onions are translucent (about 3-5 minutes)

Next, add sliced mushrooms and diced celery.  Season lightly with salt and pepper.  Cover and cook until soft (about 3-5 minutes).

Once celery and mushrooms have softened, add chopped parsley, almonds and dried sage.  Toss together and continue to cook for 1-2 minutes then turn off the heat.

Add toasted bread pieces and toss with bacon and vegetable mixture until everything is evenly coated in the spiced mixture.  Let sit for 5-10 minutes in order to soak up all the goodness.

While the bread is marrying with the sage bacon and vegetable mix, get started on the broth.  Bring to boil 3 cups of chicken broth on high heat.  Add 1/2 cup white wine, rosemary and thyme to bubbling chicken broth, stir and let cook for 1-2 minutes on high heat then reduce to low, cover and simmer for 5-10 minutes.

After the broth is done simmering, slowly add it 1/2 cup at a time to the dry stuffing, tossing it together to make sure the liquid is evenly distributed before adding more.  Continue until all broth is used up or until you have reached desired moistness.  Taste and season with salt and pepper (be careful, here-a little goes a long way)

Transfer stuffing to a casserole dish, cover and bake in the oven for 20-30 minutes on 230 C / 450 F until warmed through and all the flavors have melded together.